Maftoul
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
-
Servings
4 people
-
Calories
640 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern, Lebanese, Syrian, Jordanian
Maftoul
Report
Maftoul is the name given to couscous in Jordanian, Palestinian, and Lebanese cuisines, the grain of which is much larger than couscous from North Africa.
Share:
Ingredients
For the maftoul
- 8 oz. maftoul
- 1 tablespoon clarified butter
- 1 onion , finely chopped
- ½ teaspoon Turmeric
- ½ tablespoon cumin
- ⅔ cup chickpeas , soaked, cooked and drained
For the broth
- 6 cups water
- 2 cubes chicken bouillon
For the chicken
- 4 chicken thighs
- 1 tablespoon clarified butter
- 1 onion , minced
- ½ cup chickpeas , soaked, cooked and drained
- ½ teaspoon Turmeric
- ½ tablespoon cumin
- 2 tablespoons finely chopped flat-leaf parsley
Equipment
- Dutch oven
Add to Shopping List
Instructions
Broth
- Prepare a stock by bringing the water to a boil in a pot and adding the bouillon cubes. Mix to dissolve the cubes well and keep warm.
Chicken
- In a Dutch oven, melt the clarified butter.
- Brown the chicken over high heat until golden brown on all sides.
- Add the chopped onion along with the turmeric, cumin and chickpeas.
- Cover with half of the broth.
- Simmer, uncovered, for 20 minutes or until the chicken is cooked through and the sauce is thickened.
Maftoul
- In a Dutch oven, heat the clarified butter over low heat.
- Add the onion and sweat it without coloring it.
- Add the maftoul and brown it for a few minutes, stirring regularly.
- Add the turmeric, cumin and chickpeas and drizzle with the other half of the broth.
- Reduce heat to very low and let the maftoul stand covered for 15 minutes before serving.
Assembly
- Pour a portion of maftoul on a plate, and place the chicken on top.
- Sprinkle with a little flat parsley.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
